First cut the Mutton in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the Mutton steak .add oil to a pan and boil it mid flam when the oil is boiling add the Mutton mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti

Cut the mutton in small size and mix with red chili powder ,roasted chili powder,Curry powder,Black pepper powder ,tammerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the Mutton.cooking oil put in to pan keep on mid flam.add Mutton on to it cook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu

Cut the beef in small size and mix with red chili powder ,roasted chili powder,Currypowder,Black pepper powder ,tamerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the beef.cooking oil put in to pan keep on mid flam.add beef on to itcook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu

First cut the beef in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the beef steak .add oil to a pan and boil it mid flam when the oil is boiling add the Beef mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti

First peel the jack fruit and cut in small pieces and boil it.then remove it from water and add all spices (roasted red chili,curry powder,termeric ,roasted curry powder,and mix it properly .then get a pan and put cooking oil until its come boiling point then add musterd seeds and cook it one minute and add chopped onion ,chopped green chili ,cloves ,curryleaves,cinnamon cook it 2 to 3 minute the onion will come brown colour.add the mixture of jack fruit mix it thouraly and cook it 5minute mid flame.and first add light coconut milc (diya kiri) and cook it until it will come dry and add heard coconut milk (mitikiri) and salt and tamerind as per the taste.then cook it 15 to 30 minutes and remove from the flame and after comes cool taste with the rice.

Pudding of Dulya

Ingredients

4 eggs

1 pint (565 millilitres) milk

1 teaspoon vanilla extract

4 ounces (115 grams) fine bread crumbs

8 ounces (225 grams) sugar

4 level tablespoons jam (raspberry jam is really nice)

Directions

Preheat the oven to 300 degrees F (150 degrees C).Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam.Bake in the preheated oven for 1 hour or until set.Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned. Yield: 4 servingsPrep Time: 10 minutesInactive Prep Time: 20 minutesCook Time: 1 hour 20 minutes

This is a Sri Lankan interpretation of a steamed egg custard. It is considered to be the King of puddings, and was served to the Queen Elizabeth 11 on one of her visits. Use only Sri Lankan Kitul Jaggery.

(Preparation time 15 minutes. Cooking time 1 hour)(serves 6)

Ingredients

150g (5 oz) creamed coconut

225g (8 oz) jaggery

5 eggs (size 4)

1 teaspoonful grated nutmeg

Directions

1. Place jaggery in a pan with 50ml (2 fl oz) water. Bring to the boil, and simmer until the jaggery has dissolved. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. Beat the eggs and strain into a 1¼ litre (2 pint) bowl. Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper. Steam in a pressure cooker or colander for 1 hour. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes in a pan of simmering water. [Jaggery is an unrefined brown sugar made from the sap of the toddy palm (Caryota urens). It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle.]